Metric:
225gr Butter
( softened )
225gr Caster Sugar
4 large Eggs
225gr Self-Raising Flour
7gr Baking Powder
Filling and Topping:
120gr Jam
( Strawberry or Raspberry )
Powdered Sugar
Victoria Sponge Sandwich Cake with Jam Recipe
Recipes > British Recipes > British Cake Recipes > British Victoria Cake Recipes
TRADITIONAL BRITISH RECIPE: This easy Victoria sponge cake recipe is a classic baking recipe to master.
The soft vanilla-infused sponge sandwiched together with a light Jam filling is a favourite for parties, birthdays and afternoon tea.
This classic recipe shows you how easy it is to make a Victoria sponge at home.
The Victoria sponge, also known as the Victoria sandwich or Victorian Cake, was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea.
It is often referred to simply as "sponge cake", though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream.
The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. The Women's Institute publishes a variation on the Victoria sandwich that has raspberry jam as the filling and is dusted with caster sugar, not icing sugar.
A Victoria sponge is made using one of two methods.
The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture.
The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine.
Both the traditional and modern methods are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic 'cake' mixture has been made into an endless variety of treats and puddings, including cupcakes, chocolate cake, Eve's pudding, and many others.
Although simple to make, Victoria sponge recipes are notoriously sensitive to cooking times and temperatures. As such, oven manufacturers often use a Victoria sponge recipe to test their ovens.
Methods of Preparation
Using the weight of 3 eggs, weigh the fat, sugar, and flour. A typical sponge cake is made first mixing the fat with the sugar and then by beating the eggs with sugar-fat mix, until this is light and creamy, then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening.
Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.
The mixture is then poured into the chosen cake tin and baked. Both methods take great care to incorporate air in the beating, whisking, and sieving stages. This makes a very light product, but it is easy to lose the air by removing the cake before it has finished in the oven.
Before the mixture has cooled after cooking, it is still flexible. This allows the creation of rolled cakes such as the (Swiss roll).
This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.
In addition, the sponge cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffle (where the egg whites are separated from the yolk and folded into the batter at the end of preparation).
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 180C / 350F / gas mark 4.
02 - Lightly grease a cake tim 20cm ( 8in ), 10cm ( 4in ) deep, and line the bases with non-stick parchment.
03 - Place the Butter, Sugar, Eggs, Flour and Baking Powder into a large bowl and beat for about two minutes or until blended. An electric mixer is best for this.
04 - Pour the mixture into the cake mould and level the surface.
05 - Bake for about 30-40 minutes, until well risen and golden.
06 - Leave the Cake to cool in the tin for a few minutes, then run a small palette knife or blunt knife around the edge of the tin to free the sides of the Cake. Turn the Cake out on to a wire rack, peel off the paper and leave to cool completely.
07 - Cut in 2 halves.
08 - Spread one half with the Jam, top with the clean half and sprinkle with Powdered Sugar. Serve.
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